Vanilla Ice Cream

Preparation info
  • Makes about

    1½ quarts

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

If you’d like to serve a French vanilla ice cream that is neither overrich nor anemic, our advice is to make your own. To our minds there is no substitute for a real vanilla bean for flavoring real vanilla ice cream, although extract is satisfactory for supplementing other flavors such as chocolate. If for any reason you can’t get a vanilla bean when the urge for ice cream strikes, add 2 teaspoons of extract when the custard has partially cooled.